Aubergine & potato gratin

Total time: 1hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 482 Kcal, 12g Protein, 31g Carbohydrates, 33g Fat


  • Aubergines
  • 3 tbsp olive oil
  • 600 g aubergines, cut lengthwise into approx. 1 cm slices, halved lengthwise
  • 0.75 tsp salt
  • Gratin
  • 2 dl single cream for sauces
  • 1 tsp cornflour
  • 0.5 tsp salt
  • 1 dl milk
  • a little pepper
  • 125 g blue cheese (e.g. St. Agur), broken into chunks
  • 700 g Blaue St. Galler potatoes (blue potatoes), cut into approx. 5 mm slices
  • 0.5 bunch sage, leaves torn off
  • Utensils
  • One ovenproof dish (holding approx. 2 l), greased

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  • Aubergines

    Place the aubergines on two baking trays lined with baking paper, brush both sides with oil, season with salt. Bake for approx. 20 mins. in the oven preheated to 200°C (convection).
  • Gratin

    Puree the cream, milk, cornflour and cheese, season. Pour half of the sauce into the prepared dish. Layer the potatoes and sage on top of the sauce along with the aubergines. Pour the remainder of the sauce over the top.
  • To bake

    Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove and leave to stand for approx. 5 mins.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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